Gravetye peach melba

11 September 2006
Gravetye peach melba

Advance preparation


1kg sugar
600ml water
600ml Champagne
2 split vanilla pods
20 white peaches


Heat sugar, water, Champagne and vanilla in a large saut‚ or similar pan. Add the peaches and poach till tender - about 20 minutes. Cool. Peel the skins and halve. Leave to macerate in their cooking syrup.

For 40 panna cotta


450g mascarpone
1.3 litres whipping cream
300g caster sugar
4 vanilla pods
Zest and juice 2 lemons
5 leaves gelatine, softened


Combine mascarpone, 800ml cream, sugar, vanilla and lemon. Boil. Add the gelatine to dissolve it. Pass through a chinois and cool.

Whip the rest of the cream until it increases in volume but hasn't completely thickened. Fold it into the mascarpone base before it sets. Wrap film round the base of 40 x 5cm hoops. Pour in the panna cotta mix and leave to set. Turn out to order.

For one portion


1 half peach
1 panna cotta
About 40ml raspberry coulis
Fresh raspberries
1tbs reduced peach syrup (optional)


Arrange the peach on one side of the plate and the panna cotta on the other. Spoon a cordon of coulis around the panna cotta and arrange fresh raspberries round the peach.

Optionally, spoon a little peach syrup on to the plate.

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